This colorful, tangy dish is one of my favorites. It’s not only beautiful but makes an excellent replacement for pasta as well. You may also try the “noodles” without the tahini sauce for other dishes. This dish is awesome warm or cold. It makes a great salad on a hot summer day.
SERVES 8
INGREDIENTS:
2 zucchini
2 yellow squash
2 carrots
¼ cup tahini
zest and juice of 1 lemon
1 teaspoon dark sesame oil
2 tablespoons black sesame seeds
OPTIONAL INGREDIENT:
salt to taste
PREPARATION:
1. Using a vegetable peeler, shred the zucchini, squash and carrots lengthwise into large, wide veggie noodles. Try to get a thicker noodle, rather than very thin, as they will fall apart easier. Just apply a bit more pressure while shredding for thicker noodles.
2. Bring a large pot of water to a boil. Add in veggie noodles and cook for 1 to 2 minutes, just long enough for them to soften slightly. Drain veggies completely. If you oversteam, the noodles will fall apart.
3. Combine remaining ingredients with enough water to make a light sauce.
4. Toss sauce with the veggie noodles. Serve as a side or as a colorful bed beneath Simple Citrus Chicken
NUTRITIONAL INFORMATION PER SERVING: 97.0 calories, 2.5g protein, 6.8g carbohydrates, 2.1g fiber, 1.9g sugar, 7.2g fat, 0.5g saturated fat, 0.0mg cholesterol, 94.1mg sodium